Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts! ~James Beard
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​2 c all-purpose flour
2 tsp cinnamon
1/4 tsp ground nutmeg (optional)
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 & 1/2 c sugar
3/4 c melted butter
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin (cooked) (or canned pumpkin)
1/4 c sunflower seeds, walnuts, or pecans (optional)
1/4 c raisins (optional)
  1. You use a pie pumpkin for this.  (In Uruguay I use a zapallo, or green pumpkin-like squash for this.)  Cut in half, scoop out seeds, cover with foil, and bake on cookie sheet in 350 degree oven until tender.
  2. Scoop 3 cups from the baked pumpkin.
  3. Sift the flour, cinnamon, baking soda, baking powder, nutmeg, and salt together.
  4. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. 
  5. Stir together both mixtures and fold in the shredded pumpkin and pumpkin seeds. 
  6. Once the ingredients are mixed, pour into a non- stick 9 by 5 by 3-inch loaf pan,  greased and dusted with with flour.
  7. Bake for 1 hour and 15 minutes at 350 degrees until a knife inserted in the middle comes out clean.